Braised Eggplant (Ca Phao Kho) Recipe
Servings: 4
Ingredients
- 2 lb Japanese eggplant halved lengthwise
- 1 Tbsp. vegetable oil
- 2 lrg garlic cloves peeled and chopped
- 6 ounce grnd beef
- 1 Tbsp. fish sauce (nuoc mam) Coarse sea salt to taste Freshly-grnd white pepper to taste
Directions
- Char the eggplants on all sides over an open flame on medium-high heat or possibly in a dry skillet on an electric stove. When the skin has blackened on all sides, allow to cold. Peel the eggplant and cut into large chunks.
- Heat the oil in a clay pot or possibly heavy-bottomed pot over medium heat. Add in the garlic and stir-fry till golden brown, about 10 min. Add in the grnd beef and stir so the beef separates, about 5 min. Reduce the heat to low, add in the eggplant and fish sauce, and season with salt and pepper. Braise, partially covered, till the eggplant has cooked down but is still slightly chunky, about 30 min.
- Variation: If you don't like the smoky flavor of the charred eggplants, simply skip step 1. Instead, cut the eggplants, skin on into large chunks and proceed with step 2.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 98 | 57% |
| Total Fat 11.01g | 14% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.09g | |
| Cholesterol 29mg | 10% |
| Sodium 375mg | 16% |
| Potassium 540mg | 15% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.48g | 3% |
| Protein 9.47g | 15% |
